Characterization of Mexican Fishes According to Fatty Acid Profile and Fat Nutritional Indices-Reference-Cited by-同舟云学术

Characterization of Mexican Fishes According to Fatty Acid Profile and Fat Nutritional Indices

Published:2015-09 Issue:6 Volume:19 Page:1401-1412
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Hernández-Martínez Maylet¹,Gallardo-Velázquez Tzayhrí¹,Osorio-Revilla Guillermo²,Castañeda-Pérez Eduardo³,Uribe-Hernández Karina¹

Affiliation:

1. Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala s/n, Col. Santo Tomás, Del. Miguel Hidalgo, México D.F., México

2. Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala s/n, Col. Santo Tomás, Del. Miguel Hidalgo, México D.F., México

3. Facultad de Ingeniería Química, Campus de Ciencias Exactas e Ingeniería, Universidad Autónoma de Yucatán, Mérida, Yucatán, México

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1079787

Reference33 articles.

1. The benefits of fish consumption

2. Fish oil — How does it reduce plasma triglycerides?

3. Very long chain omega‐3 (n‐3) fatty acids and human health

4. Recent Findings on Cardiovascular and Mental Health Effects of Krill Oil and Omega-3 Phospholipids

5. Coronary heart disease: seven dietary factors

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